Green Filled Spring Curry Noodles

In the spring, greens are the most abundant produce. I like to make recipes that are filled with greens and that our children will really enjoy. This is one of those recipes. It is sweet, a little spicy and full of different textures.

Spring Green Filled Curry Noodles

• Thai Kitchen Rice Noodles

• 2 TB Thai Kitchen Green Curry Paste

• 1 TB honey

• Juice of half a lime

• 1 can of coconut milk or 1 qt homemade coconut milk

• 2 stalks green garlic

• 1 cup finely chopped broccoli

• 2 cups baby bok choy

• 1 cup baby Kale

• 1 lb beef, chicken, or other protein (optional)

• 1/2 cup cilantro

• 1/4 cup sunflower seeds

• coconut oil

Pre Soak the noodles according to the package. Saute the green garlic and broccoli in coconut oil. Add in the protein. Add the 2 TB of curry paste. Cook until fragrant. Then add the coconut milk and honey. Lightly chop and put the greens into the pan. Cook for about 5 minutes until the greens are tender. Once the greens are cooked, incorporate the noodles. The noodles will take 2-3 minutes to get perfectly tender. Transfer to serving bowl. Squeeze lime onto the noodles. Add cilantro and sunflower seeds on top. This is also excellent with some red pepper flakes. Enjoy!